Barbecue Sauce , Grape Jelly , Pork
Ingredients
This fresh leg roast of pork is a great way to welcome the summer grilling season.
3 1/2 to 4 pounds leg of pork, fresh salt, to taste black pepper, to taste 1/2 cup smoky barbecue sauce 1/2 cup grape jelly 2 teaspoons chili powder
Directions
Prepare medium-hot banked fire in kettle-style grill. Season pork roast with salt and pepper. Grill over indirect heat, not directly over fire, in covered grill for 1 1/2 hours (about 20 minutes per pound).
Meanwhile, stir together barbecue sauce, jelly and chili powder. The last 30 minutes, start basting with sauce mixture every 5-10 minutes until internal temperature on a thermometer reads 150 degrees F. Remove roast from heat; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve
